One Pan Creamy Chicken Leg Quarters with Bacon and Leek

25 March 2024

Richly-seasoned bone-in, skin-on chicken leg quarters paired with bacon and leeks nestled in a creamy sauce make this easy one pan baked chicken the perfect anytime meal idea. It’s gluten free, low carb and ridiculously delicious. You can also throw in some butter beans, peas or/and mushrooms for a change.

3-4 Chicken quarters
1 tsp Paprika
1 tsp Garlic powder
1/2 tsp Sea salt
1 tsp Black pepper
2 tbsp Ghee (lard or olive oil)
250 g Bacon strips
500 g Leeks, trimmed, cut into 2-3cm thick slices
Rosemary leaves, plus extra, to serve
2 Garlic cloves, minced
125 ml Dry white wine (or chicken stock)
250 ml Chicken stock
200 g Crème fraîche

Season the chicken with parpika, garlic powder, salt and black pepper. Preheat the oven to 180C/350F.
Heat the ghee in a large ovenproof frying pan over medium-high. Add the chicken and cook for 4-5 minutes each side or until golden. Transfer to a plate and set aside.
Add the bacon strips, leek and rosemary to the pan, and cook, stirring occasionally, for 4-5 minutes or until the leek has softened. Add minced garlic and cook, stirring, for 30 seconds or until aromatic. Pour in white wine and cook, stirring, for 3-4 minutes or until the wine has reduced and almost evaporated. Stir in chicken stock and crème fraîche, and bring to the boil. Remove from heat and return the chicken to the pan, skin side up.
Bake for 45 minutes or until chicken is cooked through. Sprinkle with extra rosemary and serve with a green salad if desired.